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Mushroom, walnut & tomato baked peppers

Mushroom, walnut & tomato baked peppers

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A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal621
fat51g
saturates7g
carbs30g
sugars10g
fibre6g
protein11g
salt2.4g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.

  • STEP 2

    Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.

Goes well with

Recipe from Good Food magazine, June 2012

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A star rating of 4.8 out of 5.7 ratings
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